Instructions

1. Preheat the oven to 350 ºF (175 ºC).
2. In a large bowl, mix the dry ingredients: chickpea flour, baking soda, paprika, pepper, and salt.
3. Add the oil and mix well until you get a sandy texture.
4. Add the water spoon by spoon, while mixing.
5. Knead with your hands, until you get a smooth dough.
6. Place the dough between two sheets of baking paper and roll it out finely with a rolling pin. The thickness should be a couple of millimeters.
7. Cut the dough into triangles, and bake about 10 – 15 minutes, until the edges are lightly browned.
8. Try them with some pico de gallo (tomato, onion, jalapeño, coriander, lemon juice), guacamole and cashew nut “cheese”.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 4 protein servings and 1 healthy fat serving for <20 pounds.

Instructions

1. Preheat the oven to 338 ºF (170 ºC).
2. Wash the zucchini and grate it finely. Put the grated zucchini in a strainer and put a pinch of salt. Let it rest for half an hour and then squeeze it as much as possible: you can press it between your hands, for example.
3. In a large bowl, mix the flours, baking soda, cream of tartar, salt and thyme.
4. Add the drained zucchini to the flours and mix until it is as uniform as possible.
5. Also, add oat or rice milk and mix well.
6. Cut the tomatoes into slices.
7. Pour the dough into an 8-inch silicone mold and decorate it with the slices of fresh tomatoes. Sprinkle a little thyme on top.
8. Bake the cake for 50 or 60 minutes, until it is golden brown and cooked. Prick the cake with a toothpick to make sure it is perfectly cooked.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 grains servings and 2 protein servings, for <20 pounds.

Instructions

1. The first thing is to chop the pumpkin and carrots and bring them to boil in plenty of water.
2. Preheat the oven to 330º F.
3. Meanwhile, crush the oat with the help of a blender and combine it with the other flours, the cream of tartar and the baking soda.
4. Put the flour mix in a big bowl and add the eggs, egg whites, oil and xylitol.
5. Mix until is homogeneous and add the coconut milk.
6. Drain the carrots and pumpkin and crush them in the blender, until turning them into a smooth puree.
7. Add the puree and grated coconut; Mix everything until it is homogeneous.
8. Put in a silicone mold and bake for about 45 or 50 minutes.
9. Before removing it from the oven, let it rest for 10 minutes, inside the oven, with the lid half open.

This recipe is suitable for Fast Metabolism Diet Phase 3 – FMD P3. With these quantities, you get 6 grain servings, 6 healthy fat servings, 2 protein servings and 2 veggies servings for <20 pounds.

For this recipe, you may need:

Instructions

1. For the zucchini: Preheat the oven to 320ºF (160ºC).
2. Wash and cut the zucchini into strips. Put it in a bowl and dress it with 1 teaspoon of olive oil, 1 teaspoon of Tajín and a pinch of salt. Mix well, put on a tray with baking paper and bake 10/15 minutes.
3. For the gordita: mix all the ingredients in a bowl. Heat a small nonstick pan and pour the compound. Cook for 3-5 minutes, then lower and turn over. Cook a few more minutes
4. For the eggs: Chop the garlic, onion, and chile and put them in a non-stick pan with 1 tablespoon of oil. Sauté over low heat for a few minutes.
5. Wash the peppers and tomatoes, cut them into approximately 1cm pieces and put them in the pan. Cook over low heat, stirring occasionally. Cook about 15 or 20 minutes around.
6. When the vegetables are well cooked, adjust salt and pepper and add a little chopped fresh coriander. Stir well and reserve.
7. In the same pan, put 1 tablespoon of olive oil and cook the egg over medium heat. Adjust salt.
8. For the salad: wash and cut all the vegetables. Dress with 1 teaspoon of oil, salt, and lemon.
9. To serve: Put the vegetables of huevos rancheros as a base and put the hot egg on top; sprinkle with pepper and chopped cilantro. Serve with salad, zucchini, and the gordita.

For this recipe, you may need:

Instructions

1. Soak the azuki beans in enough water for at least 12 hours.
2. Put the beans in a pot with plenty of cold water and wait for it to boil.
3. Drain the beans and put them back in the pot with 1 cup of water. Put the fire to maximum to start boiling.
4. When the water boils, lower the heat and cook over low heat for 1 hour and a half.
5. Drain the beans and put them back in the pot. Add salt and xylitol little by little.
6. Stir and cook over low heat until thick. You can leave it like this or add a couple of tablespoons of water and crush it with the blender so that it has a finer texture.
7. For the dorayakis: in a bowl, mix the white, the milk, the xylitol, the cream of tartar and the bicarbonate.
8. Incorporate the flours. The resulting mass should have a semi-liquid consistency. Leave the dough in the refrigerator for about 30 minutes.
9. Heat a non-stick pan, and form some round discs with one or two tablespoons of dough.
10. When the surface of the dorayaki is full of small bubbles it can be turned over.
11. Spread some anko on a pancake and cover with another.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3;

Phase 1: With these quantities, you get 2 grain serving and 2 protein serving for <20 pounds.
Phase 3: With these quantities, you get 4 grain servings and 2 protein serving for <20 pounds.

Instructions

1. Heat 1 1/2 tablespoons of olive oil in a pan. Add a crushed garlic to brown. 
2. Finely chop the onion and fry it in the oil.
3. Wash and cut the mushrooms and spinach and add them to the onion. Adjust salt and pepper and cook for a few minutes.
4. Meanwhile, in a bowl mix the two flours and a pinch of salt. Add a little broth to the flour and mix. It may not be necessary to use all the broth. There must be a homogeneous compound, smooth and a little dense.
5. Add the remaining 1 1/2 tablespoons of olive oil and mix well.
6. On a flat surface, put 4 leaves of corn previously soaked. Place 1/4 of the mass obtained in each leaf. 
7. Put the  filling in the center of the dough and wrap the tamales. 
8. Use other sheets if necessary. Close them with a strip of the same leaf of corn.
9. Cook tamales steamed, for 25/30 minutes or until hard.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. With these quantites you get 4 grain servings, 1 Healthy Fat serving and 1 protein sercing for <20.

Instructions

1. Preheat the oven to 160º C (375º F)
2. In a bowl, mix almond meal, psyllium husk, bicarbonate, cream of tartar, garlic powder and salt
3. Only for the vegan version: in another bowl, prepare the vegan egg by mixing the 4 tablespoons of chickpea flour with the 4 of water
4. Heat 1/2 cup of water, until it comes to a boil and join it to the almond compound
5. Combine also the vegan egg or the egg white and the vinegar
6. Mix the compound for a few seconds with a spatula
7. Form 4 or 6 small rolls and decorate with seeds (optional) **
8. Put the rolls on top of a baking sheet with baking paper
9. Bake for 55 minutes in a convection oven

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 6 healthy fats servings for <20 pounds or 4 healthy fats servings for >20 pounds.

Instructions

1. Preheat the oven to 160º C (320º F)
2. In a bowl, mix all the flours with the cacao, bicarbonate and cream tartar
3. In another bowl, join the eggs and xylitol and beat until a clear and foamy compound
4. Add the hazelnut or almond milk and the oil to the egg compound, mix well
5. Combine the liquid compound in the flour and mix until perfectly homogeneous
6. Distribute the compound obtained in paper molds for muffins, filling the molds only up to 2/3
7. Put a whole cherry in the center of each cupcake
8. Bake in a ventilated oven for 35/40 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete breakfast, add 1/2 serving of protein, 2/3 serving of healthy fats, 2/3 serving of fruit and phase vegetables.

Instructions

1. Preheat oven to 160 ° C
2. In a large bowl, mix the defatted coconut flour, with the sorghum, tapioca, chickpeas, grated coconut, cream tartar and bicarbonate
3. In another bowl, mix the eggs with the xylitol and the coconut oil, beat until homogeneous
4. Combine the liquid compound into the flour mixture and mix well, it will remain a fairly dense compound
5. Add the coconut milk
6. Crush the cacao paste into very small pieces and add them to the compound, mix well
7. Divide the compound into paper cupcake molds
8. Bake in a ventilated oven for 40 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete breakfast, add 1/2 serving of protein, 1/2 portion of healthy fats and phase fruit and vegetables.

Instructions

1. Combine 1/2 cup of sorghum flour with chickpea flour, in a large bowl.
2. Add dry yeast and pinch salt and mix well.
3. Combine the water and work a little with your hands to create a fairly uniform dough.
4. Cover with a clean cloth and store in a place without direct light or moisture *
5. Let stand 4 hours
6. Put a sheet of baking paper on top of your work plane and place the dough, which will have grown enough ** and sprinkle with the remaining flour spoon
7. Divide the dough into three equal parts, and with each of the parts forms a small bowl of dough
8. Put a spoonful of jam in the center of the dough and close it gently, giving it the shape of a bun
9. Put the rolls on a baking tray and bake them for 30 minutes in a preheated ventilated  oven at 180º C (350º F)

The muffins are ready to eat!

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these amounts, you obtain 3 portions of grains for >20 pounds, but only 1 portion of proteins. For this reason, this recipe complements very well my recipe of Homemade ACE custard without lactose; Making both recipes together, you have to integrate with the remaining fruit.